The day before:
-1 Bone the quails. Remove fillets and wings on one side, thighs and legs on the other.
Season the meat with a mixture of long pepper and juniper (ground), and salt finely.
Wrap each piece in plastic wrap and refrigerate.
1 Prepare 50 cl (2.1 cups) of quail stock with the carcasses and trimmings.
2 Cut the vegetables: carrots and turnips into batons, celeriac and sweet potato into dice. Wash and squeeze lemon on the button mushrooms, keep the smallest ones whole, split the others.
3 Clean the chanterelles.
4 Place all vegetables and mushrooms separately in cooking pouches (freezer bags if unavailable), season each with a pinch of fine salt and a turn of pepper.
5 Place the pouches in a large volume of cold water and bring to a boil.
Maintain at a gentle boil for 10 minutes, then remove from water.
Let cool in the pouches. Refrigerate.
Same day:
6 Wash and zest the lime completely, without removing any white pith.
Finely chop the zest.
7 Pour into a small saucepan the sugar, honey, sake, and soy sauce. Mix and add the cinnamon, star anise, chopped zest and lime juice.
8 Add a good grind of the pepper and juniper mixture. Heat until simmering, then remove from heat and let infuse.
9 Finely chop the parsley and chives.
10 Degrease the quail stock. Add 15 cl (0.6 cup) of glaze sauce to the quail stock. Bring to a boil and reduce by 1/3 over low heat.
11 Heat the vegetables in a sauté pan in 20 g (0.7 oz) of butter, if possible separately, and in any case the turnips separately (*) .
12 Roast the quails in a pan in a spoon
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